Tofu Schnitzel With Buttermilk Slaw
To properly call this crispy tofu dish “schnitzel,” there needs to be some tenderizing of the tofu. But seeing as tofu is tofu, there’s no need to pull out a mallet here. Instead, use a gentle rolling technique to flatten the tofu and create some nice cracks. While flattening makes the tofu a bit more delicate to handle, it gives it craggily fried edges and a plush and flavorful center as the brine seeps into all the crevices. The buttermilk slaw is the cool counterpart to freshly fried cutlets, and while it’s tempting to throw any vegetables in here, I vote for you to stick with the blend of cabbage and fennel. Both have the right amount of sweetness to stand up to the creamy, salty dressing. Watch Justine Doiron make this dish in this video.
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